As part of the Paellas Los Cabos Festival, held this weekend, 15 prominent hotel chefs in the region faced off in a close competition to determine the best paella of the event. The Los Cabos Rotary Club, organizer of the festival, ensured the development of the culinary fair.

The expert judges, including Jesús Corral from the Los Cabos Rotary Club, had the arduous task of evaluating each dish, taking into account aspects such as presentation, texture, quality of the ingredients and the "socarrat", that delicious crunchy layer in the bottom of the paella.

Unlike other gastronomic competitions, the Paellas Los Cabos Festival does not seek to crown the most faithful recipe to tradition, but instead encourages chefs to explore their creativity and translate their knowledge of Spanish cuisine into an original rice-based dish. The result: a delight of flavors and innovative proposals that delighted the palates of the attendees.

Key points:

• 15 chefs from Los Cabos hotels competed in the Los Cabos Paellas Festival.
• The Los Cabos Rotary Club organized the event.
• An expert jury evaluated the presentation, texture, ingredients and "socarrat" of each paella.
• The festival seeks for chefs to explore their creativity and present innovative proposals.